1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt (I used low fat sour cream)
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil ( I used canola oil)
3/4 cup fresh blueberries (coated with flour to stop them from sinking)
1/3 C. freshly squeezed lemon juice Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice Directions Preheat
the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf
pan. Line the bottom with parchment paper. Grease and flour the pan. Sift
together the flour, baking powder, and salt into 1 bowl. In another
bowl, whisk together the sour cream, 1 cup sugar, the eggs, lemon zest,
and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the oil into the batter, making sure it’s
all incorporated. Slowly fold in the blueberries. Pour the batter into
the prepared pan and bake for about 50 minutes, or until a cake tester
placed in the center of the loaf comes out clean. Meanwhile,
cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan
until the sugar dissolves and the mixture is clear. Set aside. When
the cake is done, allow it to cool in the pan for 10 minutes. Carefully
place on a baking rack over a sheet pan. While the cake is still warm,
pour the lemon-sugar mixture over the cake and allow it to soak in.
Cool. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve! |